Curried potatoes & peas (aloo matar rasedaa

Yield: 4 Servings

Measure Ingredient
2 pounds Small potatoes; halved
¼ teaspoon Salt
1½ teaspoon Tumeric
1½ teaspoon Cumin powder
2 pinches Chili powder
1 teaspoon Cumin seed
2 tablespoons Olive oil
1¾ cup Chopped tomatoes
1 cup Frozen peas; thawed

Parboil potatoes for 5 minutes in lightly salted water. Drain and set potatoes aside.

In a large skillet, saute tumeric, cumin powder, chili powder and cumin seed in olive oil.

Add potatoes to skillet and stir to coat with spices.

Add tomatoes and simmer until potatoes are tender, about 20 minutes.

Stir in peas, cover and cook for 5 minutes.

Per serving: 253 cal, 7 g protein, 165 sod, 42 g carb, 8 g fat, 0 mg chol, 33 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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